Mushroom lasagne

Name: Mushroom lasagne
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g unsalted butter or margarine; 50 g wheat flour; 500 ml semi skimmed milk; 1 tl ground nutmeg; 250 g chestnut mushrooms; 400 g mushroom melange scale of 200 g; 4 el traditional olive oil; 1 toe garlic; 2 el dried tarragon; 1 small baking flour; 200 g gorgonzola bluefruit cheese 48; 250 g fresh lasagne sheets business suit

Lasagna with mushrooms, cauliflower, gorgonzola and bechamel sauce.

Ingredients

Kitchen Stuff

1 grill pan
1 baking dish (30 x 20 cm)

Directions

Preheat the oven to 180 ° C.
Heat the butter in a saucepan, add the flour and simmer on low heat until the flower starts to color lightly (roux). This takes approx. 5 min.
Add the milk while stirring, bring to the boil and simmer for 5 minutes on low heat.
Take the pan off the heat and season the bechamel sauce with pepper, salt and nutmeg.
In the meantime, halve the chestnut mushrooms and the large mushrooms from the melange.
Spoon all the mushrooms with the oil and season with salt and pepper.
Heat the grill pan and grill the mushrooms in 3 parts for 2 min. Golden brown. Change regularly.
Slice the garlic and add it to the tarragon. Cut the cauliflower finely and the gorgonzola into pieces.
Mix the tarragon and garlic with the mushrooms.
Grease the baking dish and cover the bottom of the baking dish with some bechamel sauce.
Cover with lasagne sheets, ½ of the cauliflower, ⅓ of the mushrooms, ⅓ of the bechamel sauce and ⅓ of the gorgonzola.
Make another layer and cover with lasagne sheets.
Spoon the rest of the bechamel sauce on the lasagne sheets and spread the rest of the mushrooms and gorgonzola over it.
Place the lasagne in the middle of the oven and bake for about 35 minutes until golden brown and done. Bon appétit! .